birria tacos

★★★★★ 1 Review
MisDisturbed19 avatar
By Brandy Bender
from Darrington, WA

Found in a magazine, they sound soooooooo good!!!!

★★★★★ 1 Review
serves 6 - 8
prep time 10 Min
cook time 3 Hr 40 Min

Ingredients For birria tacos

  • 3 lb
    bone-in beef short ribs
  • kosher salt
  • 5
    dried california chile peppers, stemmed and seeded
  • 5
    dried pasilla chile peppers, stemmed and seeded
  • 2
    dried ancho chile peppers, stemmed and seeded
  • 4 md
    tomatoes, cored and quartered
  • 1 sm
    white onion, quartered
  • 4 clove
    garlic
  • 12
    black peppercorns
  • 1 Tbsp
    achitoe paste (available at latin markets)
  • 1 pinch
    cumin seeds
  • freshly ground black pepper
  • 16 sm
    corn tortillas, warmed
  • pickled red onions, for topping (below)
  • lime wedges, for serving
  • PICKLED RED ONIONS:
  • 1 lg
    red onion, thinly sliced
  • 3/4 c
    white vinegar
  • 3/4 c
    water
  • 6 Tbsp
    sugar
  • 1/2 tsp
    oregano
  • 1/2 tsp
    salt
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How To Make birria tacos

  • 1
    Make Pickled Red Onions: Mix red onions, white vinegar, water, sugar, oregano, and salt in a large plastic bag; seal and shake, then refrigerate at lease 24 hours.
  • 2
    Put the short ribs in a large heavy pot. Season with 3 tablespoons salt and cover with water by about 1-inch. Bring to a boil over medium heat, skimming any foam from the surface. Reduce heat to low and simmer until the meat is tender, 2 hours 30 minutes to 3 hours. Transfer the short ribs to a cutting board with a slotted spoon and let cool slightly. then shred the meat from the bone. Skim the fat off the broth in the pot; reserve the broth.
  • 3
    Meanwhile, soak the dried chiles in warm water until soft, about 30 minutes. Drain and transfer to a blender; add the tomatoes, onion, garlic, peppercorns, achitoe paste and cumin and process until smooth, adding water if necessary.
  • 4
    Mix about 1 cup reserved broth into the chile puree, Then pour the puree thorugh a fine-mesh sieve into the pot of broth. Bring to a boil, then reduce to a simmer and cook until thickened, about 30 minutes. Add the shredded meat and simmer 10 more minutes. Season with salt and pepper.
  • 5
    Use tongs to divide the meat among the tortillas. Top with pickled onions; serve with remaining cooking liquid and lime wedges.
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